Marinated Navy Beans and Zucchini

Ingredients

 * ½ cup plain low-fat yogurt or soy yogurt
 * ¼ cup mayonnaise or soy mayonnaise
 * ¼ cup snipped fresh dill
 * ¼ cup chopped fresh parsley
 * 1 tbs. chopped fresh tarragon (optional)
 * 2 tbsp fresh lemon juice or more to taste
 * 2 (15-oz) cans navy or other white beans, rinsed and drained
 * 1 to 2 dill pickles, quartered lengthwise and thinly sliced (1 cup)
 * 1 medium zucchini, halved lengthwise and thinly sliced
 * 1 small red bell pepper, finely diced
 * 1 scallion, thinly sliced
 * dark green lettuce leaves for serving (optional)

Directions

 * 1) In large bowl, mix yogurt, mayonnaise, dill, parsley, tarragon if using and lemon juice until well blended.
 * 2) Add beans, pickle, zucchini, bell pepper and scallion and toss gently.
 * 3) Season with salt and freshly ground pepper.
 * 4) Serve over lettuce leaves or cover and refrigerate up to 1 hour.